Preheat the oven to 400 degrees.
Place chicken thighs in a roasting tin in a single layer.
Combine teriyaki marinade with ginger, honey and scallions. Pour over chicken; turn the pieces to coat them evenly.
Bake chicken for 25 minutes, turning once halfway through. Add vegetables, coating them in the marinade.
Bake for 15-20 minutes more until chicken and vegetables are tender.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (155g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 157 (55%)|
|Amt Per Serving||% DV|
|Total Fat 17.4g||23 %|
|Saturated Fat 5g||25 %|
|Monounsaturated Fat 7.4g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 95.8mg||29 %|
|Sodium 1466.8mg||51 %|
|Potassium 305.9mg||8 %|
|Total Carbohydrate 8.7g||3 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 8.6g|
|Protein 21.9g||31 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 284
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